USA 

American cuisine is primarily Western in origin, but has been significantly influenced by native American Indians, African Americans, Asians, Pacific Islanders, and many other cultures and traditions, reflecting the diverse history of the United States.

Though some of American cuisine is fusion cuisine reflecting global cuisine, such as Mexican-American, Italian-American cuisine, and American Chinese cuisines, many regional cuisines have their own deeply rooted ethnic heritages, including Cajun, Louisiana Creole, Native American, New England Algonquian, New Mexican, Pennsylvania Dutch, Soul food, Texan/Tex-Mex, and Tlingit.

Early Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is now American cuisine. The European settlement of the Americas introduced a number of ingredients, spices, herbs, and cooking styles to the continent.

American cuisine is very diverse and has various styles of cuisine. It continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.

The American colonial diet varied depending on the region settled. Commonly hunted game included deer, bear, bison, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods.

Prior to the American Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies.

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine). Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).

Today's food staples are native to the land and include: corn (maize), beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, turkey, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including Baja Med, Chiapas, Veracruz, Oaxacan, and the American cuisines of New Mexican and Tex-Mex.

After the Spanish Conquest of the Aztec empire and the rest of Mesoamerica, Spaniards introduced a number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil and various fruits and vegetables. Various cooking styles and recipes were also introduced from Spain both throughout the colonial period and by Spanish immigrants who continued to arrive following independence. Spanish influence in Mexican cuisine is also noticeable in its sweets such as: alfajores, alfeniques, borrachitos and churros.

Asian and African influences were also introduced during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons.

Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. 

Thailand

Thai cuisine (Thai: อาหารไทย, ahan thai, [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cooking.

In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and Nam tok mu (36th).

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors, especially India, Cambodia, Malaysia and Indonesia, have mutually influenced one another over the course of many centuries.

According to the Thai monk Venerable Buddhadasa Bhikku's writing, ‘India's Benevolence to Thailand’, Thai cuisine was influenced by Indian cuisine. He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines from the Indians. Some plants like sarabhi of the family Guttiferae, panika or harsinghar, phikun or Mimusops elengi and bunnak or the rose chestnut etc. were brought from India. Some of the Indian influences, such as the coconut-based curries and boiled red and white sweets, are believed to have entered Thai cuisine in the 15th century through Khmer cuisine.